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Nutrition Facts
Serving Size 1 (318g) Recipe makes 4 servings
Calories 503
Calories from Fat 377		(74%)
Amount Per Serving		%DV
	Total Fat 41.9g	64%
	Saturated Fat 25.6g	128%
	Monounsaturated Fat 11.5g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 121mg		40%
Sodium 434mg		18%
Potassium 392mg		11%
Total Carbohydrate 20.6g		6%
	Dietary Fiber 1.0g	3%
	Sugars 3.6g
Protein 8.0g		15%
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Creamy Mushroom Sauce/Gravy

Recipe #149547 | 50 min | 20 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Dec 28, 2005

One of my favorite mushroom sauce recipes! This is good even without the Parmesan, if you like a cheesy sauce then, also 3 minced garlic cloves may be added with the mushrooms --- I most always use this sauce with my Chicken Wellington (Puff Pastry-Wrapped Chicken) though it's great with anything

SERVES 4 -6 (change servings and units)

Ingredients

3-4 cups sliced button mushrooms
2-3 tablespoons butter
1/2 cup flour
1/2 cup butter
2 1/2 cups chicken stock or broth
1/2 cup white wine (or use 3 cups chicken stock instead of the wine)
1/2 cup whipping cream
3-4 tablespoons grated parmesan cheese (or to taste) (optional)
salt and pepper

Directions

1
Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
2
In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
3
Whisk in the stock and wine, stirring until the mixture thickens.
4
Lower heat and simmer for about 12-15 minutes.
5
Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
6
Season with salt and pepper.

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Featured Reviews for This Recipe

From: 55tbird

On Oct 18, 2009

Wow!! I used whole wheat flour, beef stock and ff half and half. Made this to go over hamburger steaks with squash from my garden. The best mushroom sauce I have ever eaten!

1 person found this review helpful

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From: CJAY

On Oct 16, 2009

This was SUPER!! I followed it exactly as written except I had to use half-n-half in place of the whipping cream and I omitted the cheese. I served this on veal liver smothered in onions and mashed potatoes. This really made the meal. It's going to my tried and true file to be used again and again. Thank you for another fine recipe.

1 person found this review helpful

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From: Happy Hobbit

On Feb 11, 2007

I make this often, sometimes as a pasta sauce. It is also good with sour cream substitution instead of the cream. For more texture, I make the mushroom slices uneven size, so they cook unevenly. very quick and easy, and it always comes out great.

6 people found this review helpful

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From: Teddy's Mommy

On Dec 1, 2008

Excellent gravy! I never seem to be able to get gravy to thicken but this thickened beautifully. I placed a nice amount on a plate then put Chicken Wellington (Puff Pastry-Wrapped Chicken) on top of it, then put a little more over the puff pastry. Mmm!! The parmesan isn't optional in my opinion it REALLY brought out the flavor of the white wine for me.

3 people found this review helpful

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